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Home » Recipes » Dessert & Sweets

Vegan Peanut Butter Cookies

Modified: Jul 11, 2024 · Published: Jun 13, 2024 by Jenna Urben · This post may contain affiliate links
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These soft and chewy vegan peanut butter cookies are so easy to make. They have tender centers and crumbly edges. Truly melt in your mouth delicious!

Why you'll love this recipe

  • Nostalgic taste: Peanut butter lovers, this one's for you! These cookies take me right back to my childhood, with their rich, ultra-nutty peanut butter flavor and thick, buttery bite.
  • Simple ingredients: No expensive store-bought substitutions or even dairy-free milk here, just basic ingredients you probably already have in your kitchen.
  • Allergy friendly: Just like all of my recipes, these cookies are dairy free and egg free! These are easily made plant based by using a flax egg, vegan butter, and organic sugars.

Ingredients

  • Peanut butter: Use a creamy peanut butter instead of chunky peanut butter. A natural peanut butter is typically more runny and easier to work with. My go-to peanut butter is cookies is Kirkland Signature Organic Creamy Peanut Butter or Jif Natural Creamy Peanut Butter.
  • All purpose flour: To make gluten free, use your favorite gluten-free flour blend.
  • Ground flaxseed: By mixing ground flax seed and water together, you'll create a flax egg. This simple egg substitute is great for eggless baking, as it binds the ingredients together.
  • Vegan butter: As an alternative, you could use refined coconut oil.
  • Sugar: We're using a mixture of organic brown sugar and organic cane sugar. This results in a perfectly moist and chewy texture. You can use coconut sugar in place of brown sugar.
  • Vanilla extract: Vanilla adds a hint of warmness to these cookies along with its delicious vanilla flavor, of course!
  • Baking powder: This helps the cookies rise and spread while baking.
  • Salt: Just a pinch of salt enhances the salty sweet flavor of these cookies.

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How to make vegan peanut butter cookies

The full instructions for this peanut butter cookies recipe without eggs or dairy are found down below in the recipe card.

  • Cream the vegan butter and sugars: Using a stand mixer, beat the butter, brown sugar, and granulated sugar together.
  • Add the pb and wet ingredients: Add the peanut butter and mix until combined. Add the flax egg and vanilla then mix again.
  • Mix in the dry ingredients: Mix in the flour, baking powder, and salt until combined.
  • Roll cookie dough into balls: Gently roll into small balls and place on large baking sheets lined with parchment paper. Using a fork, flatten the cookies and make a criss-cross pattern.
  • Bake to perfection: Bake the cookies for about 10 minutes, until golden brown. Remove from the oven and let cool on a wire rack before you sink your teeth into those amazing crisp edges.

Storage

  • Room temperature: Store the cookies in an airtight container for up to 5 days.
  • Freezer: Store in a freezer bag and freeze for up to 2 month. Thaw in the fridge.

Baking tips

  • Don't scoop flour straight out of the bag, you'll end up with more than you need. Instead, use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the top.
  • Let the vegan butter sit on the counter for about 30 minutes, or until it has softened to room temp.
  • For soft vegan peanut butter cookies, bake for 10 minutes. If you prefer crunchier cookies, bake for a couple extra minutes.
  • Cookies will be soft when they come out of the oven but will firm up as they cool.

Related recipes

Want more dairy-free and egg-free dessert recipes? Try these next:

  • My dairy free and egg free oatmeal cookies are thick, soft, and chewy with perfectly crispy edges.
  • This vegan banana bread is perfectly sweet, moist, and fluffy. It takes 10 minutes of prep time and bakes in under 1 hour.
  • These vegan vanilla cupcakes are light, fluffy, and perfectly sweet! They come together with simple ingredients and are topped with a creamy vegan buttercream frosting.
  • Vegan peanut butter blondies are loaded with mini dairy free chocolate chips! This recipe is quick and easy to make in 1 bowl. 

Vegan Peanut Butter Cookies

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These soft and chewy vegan peanut butter cookies are so easy to make with minimal ingredients. They have tender centers and crumbly edges. Great for a sweet and salty dessert!
Servings: 20 cookies
Print Pin Rate
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins

Equipment

  • Stand mixer
  • Baking sheet
  • Parchment paper
  • Wire cooling rack

Ingredients
  

  • 1 tablespoon ground flaxseed
  • 3 tablespoon water
  • 1 ½ cups all purpose flour
  • ½ cup vegan butter softened to room temperature
  • 1 cup peanut butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
Prevent your screen from going dark while you're cooking!

Instructions
 

  • Preheat oven to 350F and prepare a flax egg by stirring together ground flaxseed with water. 
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together. 
  • Add peanut butter and mix until combined. Add flax egg and vanilla then mix again. Mix in flour, baking powder, and salt until combined. 
  • Roll cookie dough into small balls and place onto two parchment paper lined baking sheets. Using a fork, flatten the cookies making a cross-cross pattern. 
  • Bake for about 10 minutes then remove from the oven. Allow cookies to cool completely on baking sheet, they need to set up before being transferred. 

Notes

Cookies will be soft when they come out of the oven but will firm up as they cool. For crunchy cookies, bake for a couple extra minutes.
Store leftovers in an airtight container for up to 5 days. To freezer, place in airtight bag and freeze for up to 2 months.

Nutrition

Calories: 187kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 173mgPotassium: 95mgFiber: 1gSugar: 12gVitamin A: 216IUVitamin C: 0.002mgCalcium: 25mgIron: 1mg
AuthorAuthor: Jenna Urben
CourseCourse: Dessert
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About Jenna Urben

Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

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Hi, I'm Jenna!

Welcome to The Urben Life! Here you’ll find hundreds of simple recipes that are dairy-free and egg-free. I believe that allergy-friendly food can be easy to make and flavorful. Let’s make something delicious together!

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